Citrus And Herb Roast Turkey Breast


This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. -Fay Moreland, Wichita Falls, Texas

Recipe From

Provided by Taste of Home

Time 3h

Yield 10 servings.

Categories Dinner


  • In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.

Citrus & Herb Roasted Turkey Breast image

Number Of Ingredients: 21


  • 4 cups water
  • 3/4 cup kosher salt
  • 3/4 cup sugar
  • 2 medium lemons, quartered
  • 6 fresh rosemary sprigs
  • 6 fresh thyme sprigs
  • 8 garlic cloves, halved
  • 1 tablespoon coarsely ground pepper
  • 2 cups cold apple juice
  • 2 cups cold orange juice
  • 2 large oven roasting bags
  • 1 bone-in turkey breast (5 to 6 pounds)
  • 1/3 cup butter, softened
  • 4 teaspoons grated lemon zest
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1-1/2 teaspoons coarsely ground pepper
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons seasoned salt


Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois

Recipe From

Provided by Taste of Home

Time 4h

Yield 16 servings (2 cups gravy).

Categories Dinner


  • Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Roasted Citrus & Herb Turkey image

Number Of Ingredients: 13


  • 1/4 cup butter, softened
  • 2 tablespoons Italian seasoning
  • 1 turkey (14 to 16 pounds)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 large onion, quartered
  • 1 medium orange, quartered
  • 1 medium lemon, quartered
  • 3 fresh rosemary sprigs
  • 3 fresh sage sprigs
  • 3 cups chicken broth, divided
  • 3 to 4 tablespoons all-purpose flour
  • 1/8 teaspoon browning sauce, optional


Recipe From

Provided by Giada De Laurentiis

Time 4h15m

Yield 8 to 10 servings

Categories main-dish


  • To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
  • Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
  • Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
  • To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Turkey with Herbes de Provence and Citrus image

Number Of Ingredients: 14


  • 1 (14 to 15-pound) turkey, neck and giblets reserved
  • 1 orange, cut into wedges
  • 1 lemon, cut into wedges
  • 1 onion, cut into wedges
  • 6 fresh rosemary sprigs
  • 6 fresh sage sprigs
  • 6 fresh oregano sprigs
  • 7 tablespoons unsalted butter
  • 2 tablespoons herbes de Provence
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 cups canned low-salt chicken broth (approximate amount)
  • 1/3 cup all-purpose flour


Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

Recipe From

Provided by Martha Stewart

Categories Food & Cooking,Dinner Recipes


  • Preheat oven to 425 with rack in lower third position.
  • Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
  • Rub skin with olive oil and season with remaining salt and pepper.
  • Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
  • Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
  • Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
  • Carve turkey and serve with gravy.

Citrus and Herb Turkey image

Number Of Ingredients: 13


  • 1 whole turkey (about 14 pounds), patted dry
  • 2 tablespoons coarse salt
  • 1 teaspoon black pepper
  • 1 orange, halved
  • 1 lemon, halved
  • 1 small yellow onion, peeled and quartered
  • 1 head garlic, halved
  • 6 sprigs thyme
  • 2 sprigs sage
  • 1 tablespoon olive oil
  • 3 cups chicken stock, warm
  • 1/2 cup milk
  • 2 tablespoons flour


Recipe From

Provided by Gina Marie Miraglia Eriquez

Yield Makes 4 servings, with leftovers

Categories turkey,Roast,Thanksgiving,Dinner,Lemon,Orange,Sage,Gourmet,Sugar Conscious,Peanut Free,Tree Nut Free,Soy Free,No Sugar Added


  • Roast turkey breast:
  • Heat oven to 425°F with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out.
  • Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Halve orange lengthwise and save one half for another use. Cut remaining half into wedges.
  • Starting at wider, thicker end of breast, gently slide an index finger between skin and flesh of breast to loosen skin, leaving skin attached to breast at other end (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and massage skin from outside to distribute butter evenly.
  • Put turkey on V rack in roasting pan and sprinkle all over with 3/4 teaspoon salt (if using a kosher turkey, see the Cooks' notes) and 1/4 teaspoon pepper. Put orange and red onion wedges in area between rack and breast. Add 1 cup water to pan and roast turkey 30 minutes.
  • Reduce oven temperature to 350°F. Rotate breast 180 degrees and baste with pan juices, then roast 30 minutes.
  • Rotate breast again 180 degrees, and baste with pan juices. Tent breast loosely with foil and continue to roast until an instant-read thermometer inserted into thickest part of breast (test both sides, close to but not touching bone) registers 165°F, 25 to 40 minutes longer. (Baste with juices once more; if pan becomes completely dry, add 1/2 cup water.) (Total roasting time: about 1 1/2 hours.)
  • Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 25 minutes. Discard orange and onion wedges.
  • Make gravy while turkey stands:
  • Pour pan juices through a fine-mesh sieve into 1-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
  • Position roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into glass measure containing pan juices. Add enough turkey stock to pan juices to bring total to 2 1/4 cups (if stock is congealed, heat to liquefy).
  • Melt butter in a 1 1/2- to 2-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper.

Citrus-Sage Roast Turkey Breast with Gravy: Small Crowd image

Number Of Ingredients: 15


  • Turkey:
  • 1 (5- to 6- pound) turkey breast, at room temperature for 1 hour
  • 1 stick (1/2 cup) unsalted butter, well softened
  • 1/4 cup finely chopped fresh sage leaves
  • 1 teaspoon grated lemon zest
  • Salt
  • Freshly ground black pepper
  • 1 navel orange
  • 1/2 medium red onion, cut into wedges
  • Gravy:
  • 1 1/2 to 2 cups brown turkey stock or low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • Special Equipment
  • Flameproof roasting pan (not glass) with a V-rack; instant-read thermometer; 1-quart glass measure


My husband has been making our turkey this way for the past couple of years. This is a recipe he found on Emeril Lagasse's site and it is a winner ! The brine not only gives the Turkey a fantastic flavor but makes it soo incredibly moist. My husband is a great cook and I dedicate this post to him ! Love you baby...

Recipe From

Provided by Angela Gray

Time 16h

Categories Roasts


  • 1. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  • 2. Brine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
  • 3. ***Turkey Stock for basting and making gravy*** **Make this before you put your bird in the oven** 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 large celery stalk, coarsely chopped 1 small bay leaf 3 cups canned turkey stock, chicken stock, or canned low-salt chicken broth 3 cups water For the turkey stock: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. ***You will use this stock to baste the turkey and for the gravy.
  • 4. ***Ingredients for inside of Turkey cavity*** 1 (10 to 12-pound) turkey 4 tablespoons unsalted butter at room temperature 1 large yellow onion, cut into 8ths 1 large orange, cut into 8ths 1 stalk celery, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 2 bay leaves 2 sprigs thyme ** 1 1/2 to 2 cups chicken or turkey stock, for basting.
  • 5. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  • 6. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  • 7. Remove the Turkey from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  • 8. ***Gravy***
  • 9. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stove top burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
  • 10. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
  • 11. The turkey is so moist and flavorful done this way, Happy Thanksgiving everyone, enjoy !

Citrus and Herb Brined Roasted Turkey with Gravy image

Number Of Ingredients: 1


  • see below


This easy turkey recipe includes a sunny combination of herbs and citrus. It's gluten-free, as well.

Recipe From

Provided by Sam Sifton

Yield Makes 8 to 10 servings

Categories Herb,Poultry,turkey,Roast,Thanksgiving,Dinner,Bon Appétit,Sugar Conscious,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free,No Sugar Added


  • Preheat oven to 450°F. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper.
  • Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.
  • Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
  • Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

Herb-Roasted Turkey image

Number Of Ingredients: 11


  • 1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh sage leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 medium onion, quartered
  • 1 orange, quartered
  • 1 lemon, quartered


Make and share this Roasted Citrus Turkey Breast recipe from

Recipe From

Provided by Dancer

Time 3h

Yield 4 serving(s)

Categories Poultry


  • Thaw the frozen turkey.
  • Rinse and pat dry with paper towels.
  • In a medium bowl, combine the parsley, thyme and rosemary.
  • Grate the oranges and lemon peel and set the oranges and lemon aside.
  • Add the peels to the herb mixture and toss until combined.
  • Rub the herb mixture over the skin of the turkey.
  • Place the turkey on a rack in a large roasting pan.
  • Cut the oranges and lemon in half and squeeze their juices over the turkey.
  • Also sprinkle the turkey with the pepper and paprika.
  • Insert a meat thermometer in the thickest part of the breast.
  • Loosely cover the turkey with foil during roasting to avoid over browning.
  • Roast turkey uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
  • Baste turkey often with the pan juices.
  • Remove and discard the skin before serving.

Roasted Citrus Turkey Breast image

Number Of Ingredients: 8


  • 1 frozen bone-in turkey breast (4-5 pounds)
  • 1 pinch parsley, finely chopped
  • 1 pinch fresh thyme, finely chopped
  • 1 pinch fresh rosemary, finely chopped
  • 1 pinch fresh ground black pepper
  • 1 pinch paprika
  • 2 oranges
  • 1 lemon


Recipe From

Provided by Katie Lee Biegel

Time 5h45m

Yield 6 to 8 servings


  • For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
  • For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
  • Preheat a grill to 350 degrees F.
  • Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
  • Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
  • For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
  • Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

Citrus Grilled Turkey Breast image

Number Of Ingredients: 27


  • 1 cup canned crushed pineapple
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • Zest and juice of 1 orange
  • Zest and juice of 1 lime
  • One 2 1/2- to 4-pound boneless turkey breast
  • 2 teaspoons kosher salt (increase to 3 if using a bigger turkey breast)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper
  • Olive oil, for oiling the skin
  • Buns, as needed
  • Sweet-and-Sour Pineapple Marmalade, recipe follows
  • Thinly sliced red onion, for topping
  • 1/2 cup fresh orange juice (from about 2 oranges)
  • 1/4 cup white wine vinegar
  • 3 tablespoons packed light brown sugar
  • 2 cups canned crushed pineapple
  • 2 tablespoons minced red onion
  • 1 jalapeno pepper, minced (remove the ribs and seeds for a milder marmalade)
  • Kosher salt and freshly ground black pepper

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